7 Shifts

JULY 25, 2024

Research and compare different online ordering platforms and other point-of-sale (POS) systems like Toast, TouchBistro, and Square. In fact, 93% of diners said they are more willing to make a reservation at a restaurant that offers special events, and 61% are more willing to pay a higher price for a special event menu.

2024 243

2024 Loyalty Program Point of Sale Online Ordering 243

7 Shifts

OCTOBER 2, 2019

If you’re new to the restaurant, let the staff help you get familiarized with the POS, the opening and closing procedures, or the restocking routine. Depending on the type and size of restaurant you manage, you could be responsible for staff schedules, payroll, FOH and/or BOH inventory, and even menu planning.

Management 285

Management Management Communication Back of House 285

Lavu

FEBRUARY 10, 2020

One season, it can be a constant frantic pace that’s punctuated with lulls of quiet, and in slow times, it’s the opposite. . Menu Education. When changes are made to a menu or new specials added, your chef must call a staff meeting to review what’s new. Use a Kitchen POS Interface to Clear up Communications .

FOH 88

FOH BOH Employee Relations Communication 88

Lavu

NOVEMBER 8, 2019

If you have a restaurant POS , you already have a healthy support system that you should be utilizing. See the six ways to control your COGS here , and if you find out that the menu prices aren’t right, learn how to price your menu in three steps. 5 Concepts of Restaurant Accounting. Cost of Goods Sold.

Management 101

Management Management Food Truck Cash Management 101

Clover - Restaurants

MAY 7, 2024

While your customers may never meet BOH team members, these restaurant jobs are essential to delivering a fantastic hospitality experience. Here are a few sample back-of-house job descriptions you can use to jumpstart your own job descriptions to help attract top notch BOH staff.

Back of House 52

Back of House BOH Kitchen Safety Front of House 52

Restaurant365

APRIL 30, 2021

When it comes to writing a restaurant menu, you can’t determine your menu prices by “gut feeling.” An accurate recipe cost informs nearly every element of your food costs, and it can also help you optimize your profit margin on all menu items. You need numbers and data to fuel your decisions. How do you get started?

Inventory 78

Inventory Seasonal Menu Waste Point of Sale 78

Rocket Fuel

DECEMBER 9, 2022

Train, train, and train again on POS (Point of Sales) Train for speed and accuracy on the POS and remember: There’s no such thing as “too much training”. Instruct your shift managers and RGMs to utilize your POS system’s Training Mode whenever there is downtime.

2024 52

2024 Point of Sale Customer Service Seasonal Menu 52

Rocket Fuel

DECEMBER 9, 2022

Some of the tools you’ll need to build an accurate forecast are: Your previous year’s sales, which are especially important during seasonal changes and holidays. Train, train, and train again on POS (Point of Sales). Train for speed and accuracy on the POS and remember: There’s no such thing as “too much training”.

2023 52

2023 Point of Sale Customer Service Seasonal Menu 52

The Restaurant Times

DECEMBER 26, 2020

Use a robust POS system that comes with integrated inventory management and anti-theft features that keep a complete check on all business transactions and inventory transactions. Monitor the time taken to accept, prepare, and serve menu items with the Kitchen Display System and POS reports. Complex Menu. How To Avoid.

Operations 52

Operations Loyalty Program Seasonal Menu Employee Relations 52

Apicbase

MARCH 28, 2024

Here are some eye-opening findings: The National Restaurant Association found that 53% of restaurants report they cut menu items because of higher food costs 53% of successful operators cite food costs as their number one challenge A study by Champions 12.3 Improve accuracy and save a bunch of time on stock counts.

Management 52

Management Management Point of Sale Kitchen Safety 52

Modern Restaurant Management

MARCH 11, 2025

For hiring platforms like foh&boh, the name of the game was volume, volume, volume. Running a successful restaurant isn’t measured solely by what’s on the menu anymore. Restaurants have woven their brand values throughout the employee experience, creating authentic communities that extend from the BOH to the customer.

Mobile Ordering 418

Mobile Ordering Kitchen Safety Fine Dining Food Safety 418

Touch Bistro

APRIL 7, 2021

Seasoned restaurateurs understand the importance of tracking their restaurant turnover rate. A high restaurant turnover rate can also be linked to the high proportion of students and seasonal staff working in the industry. That’s because the restaurant industry is notorious for high employee turnover.

Employee Relations 52

Employee Relations Hiring Seasonal Menu POS 52

The Restaurant Times

NOVEMBER 19, 2021

The problem has intensified now that summer has ended and seasonal student employees have returned to school. Streamlined FOH And BOH Operations . Handheld POS systems can also remove the back-and-forth between the register and the tables, speeding up the payment process and, as a result, giving hungry diners a better experience.

Customer Experience 52

Customer Experience Customer Service Food Order Food Truck 52

Apicbase

JUNE 16, 2023

You can collect this data through various channels, including point-of-sale (POS) systems, accounting software, customer feedback surveys, and social media reviews. For example, you can use sales data to track trends in customer spending and identify your most profitable menu items.

Point of Sale 52

Point of Sale Inventory Waste Employee Relations 52

7 Shifts

AUGUST 22, 2024

Virtual restaurant concepts only exist in apps, and use ‘ ghost kitchens ’ (aka ‘virtual kitchens’ or ‘dark kitchens’) to serve a virtual menu to virtual customers. So let's say there is more than a snowball’s chance in BOH that services like Uber Eats, GrubHub and Postmates are onto something.

Online Ordering 370

Online Ordering Customer Service Delivery Food Order 370

Modern Restaurant Management

DECEMBER 28, 2020

Some of these innovations include digital menus, contactless payments, marketing solutions, and cloud-based POS. With this in-house request comes the need for Open Tabs, QR codes to scan for menu access and delivery options, for say a hotel or resort. What was once considered a convenience is now viewed as a necessity.

2021 497

2021 Kitchen Safety Food Safety Mobile Ordering 497

Modern Restaurant Management

DECEMBER 31, 2019

They touched on topics such as delivery, ghost (dark) kitchens, automation, plant-based menu items, food waste, sustainability, staffing and retention and more. Even cost of sales may go down as the ghost kitchen typically has a smaller, more manageable menu. Plant-based Menu Items. Jim Collins, CEO at Kitchen United.

2020 345

2020 Kitchen Safety Consumer Goods Food Safety 345

SpotOn

SEPTEMBER 4, 2024

" 86 This means the menu item or ingredient is no longer available. The kitchen has run out of this particular menu item. Example: "86 ahi tuna tostadas. "All day" is the total quantity of a particular menu item that needs to be prepared at that moment. Example: "I need 6 pumpkin ravioli all day."

Front of House 52

Front of House Back of House Reference Food Order 52